I'm planning to make fresh parsnip gnocchi (using this recipe), where the gnocchi are made using:
- 500g parsnips
- 200g potatoes
- 40g parmesan
- 1 large egg yolk
- 200g '00' flour
The recipe produces a quantity for 4 portions.
As the recipe contains a whole egg yolk, which isn't quite as easy to divide as other ingredients, I'd like to produce the full quantity with half to be cooked at a later date.
I know I can cook the whole lot and set aside half to use for lunch the next day but it would be more useful to confirm if:
- The gnocchi produced could be frozen
- How long they could remain refrigerated ahead of cooking
Essentially: For home-made parsnip & potato gnocchi, what methods can I use to store them ahead of immediate cooking? The specific concern is that being primarily parsnip, the gnocchi may behave differently as compared to potato gnocchi.
